Pumpkin Bread with Brown Butter Maple Icing

Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts - however, I prefer mine with this simple brown butter maple glaze. I'm sure you will, too!


½ cup butter, softened (I used Land O Lakes)
1 cup dark brown sugar
1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
2 eggs
1 & ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 & ½ cups all-purpose flour

½ cup (1 stick) butter
1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)
1-2 Tbsp maple syrup
¼ cup milk, optional if glaze is too thick


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